A bit of fiery heat and a caffeine kick from the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK today, with a rich chocolate cake that’s enhanced with coffee and two types of chilli. Not a sedate afternoon tea cake this one!
This is a different recipe to my usual chocolate cake, and an easy one too, as the cake requires no frosting. This makes it ideal for events where you need to knock something up fast and won’t have time to hang about to wait for something to cool and be iced. (Not that I ever forget and have to make something last minute. Ahem.) This cake was whipped off to a party as soon as it was made, and devoured before any photos were taken – oops. Surely means it tasted great though, right?
This recipe uses chilli oil, this is amazingly easy to make yourself from fresh chillies and sunflower oil, or you can buy it in. You can make this without, and substitute butter in its place and simply add more crushed chillies to the mix, but it does make the flavour more intense as its spread more evenly throughout the cake.
Gluten Free Chilli Chocolate Mocha Cake Recipe
- 20 g chilli oil
- 180g unsalted butter
- 200g dark chocolate, at least 75% cocoa
- 1 tablespoon of instant coffee dissolved in 2 tablespoons of hot water
- 50g gluten free plain flour (I use Doves Farm Organics)
- 50g ground almonds
- 75g light soft brown sugar
- 100g caster sugar
- 5 eggs
- Good pinch of chilli flakes
- Cocoa powder, for dusting (optional)
- Preheat oven to 160C if fan assisted, 180C if not. (As I keep saying, every oven is very different, so use your judgement on temperatures as you will know your oven best!)
- Prepare a 20cm springform tin by lining it with baking paper.
- Place the butter, chilli oil, chocolate, and coffee in a heatproof bowl and place over a pan of just simmering water. Do not let the water touch the bottom of the bowl, and keep the heat low.
- Stir occasionally until all melted and smooth, but don’t overheat. Remove from the heat once smooth.
- Sift the flour into a bowl and add the ground almonds and chilli flakes.
- Separate the eggs. Add the brown sugar to the egg yolks and beat until thick and creamy.
- Whisk the egg whites with the caster sugar until it forms soft peaks.
- Fold the melted chocolate mixture into the egg yolk and sugar mixture, making sure to gain an even colour. Scrape the sides and bottom of the bowl, the chocolate has a tendency to sink.
- Fold in the flour and almond mixture.
- Finally, fold in the egg whites and sugar.
- Pour into the prepared tin and smooth the surface a little. Bake for 40 – 45 minutes. The aim is to slightly undercook the cake so that it remains soft. A skewer inserted into the centre should come out just a little sticky.
- Leave the cake to cool in the tin.
- Once cool you can dust with cocoa powder, or leave plain.
A real cocoa, coffee, and chilli hit this one! You can play around with those flavours until you hit a combination that’s just right for you, this one is perfect for me. Wakes you up and fires you up at the same time!
Hoping this gives a jolt of the good kind, Halo from the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK.